Butterhead, Chicken & Cherry Salad with Horseradish Dressing

EPICURIOUS

INGREDIENTS

For the dressing:

• 1/2 cup mayonnaise

• 2 tablespoons fresh lime juice

• 2 tablespoons prepared horseradish

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

For the salad:

• 1 tablespoon extra virgin olive oil

• 1/2 cup panko (Japanese breadcrumbs)

• 1/4 teaspoon kosher salt

• 1/8 teaspoon cayenne pepper

• 2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)

• 8 cups Butterhead leaves (from 1 large or 2 small heads)

• 2 cups cherries (about 10 ounces), pitted, halved

• 5 radishes, thinly sliced

• 1/4 cup coarsely chopped fresh chives, divided

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